Milk.

One of the primary aspects of cooking is of course the book-keeping of milk/curd. This is something one learns whether one likes it or not.

It was just another normal morning with me ordering Amul 1/2 litre packet with the full 5% fat content. My aim was to add another pound by the end of the month. Milk with full fat and the sedentary job should help me achieve the seemingly impossible. (This was at the advise of many a well-wisher who thought I must do something about my slim body).

After paal-kaaching and doing the naivedhyam, I had my cup of milk (no time for preparing tea/coffee) and rushed to my workplace for the day.

It was after coming back that I realised how hot the day had been. Also I did find that I had not kept the milk back in the refrigerator. With immense suspense I opened the lid of the vessel. The milk smelt ok , just looked a bit frothy. I tried to convince myself that all was well and had a small bit of the cream. Tasted just fine. Being a person with a scientific outlook, I needed closure. I had a teaspoon of the rest of the milk. The ensuing flavour can only be remotely described by the taste that remains when you fail to swallow an anti-biotic after having one with a mouthful of water. It was nothing like I ever had before. Bad memories of childhood involving crocin syrup seemed to resurface. I was thankful though that all hadnt happened in the presence of my mother or my swargiya grandmother. Needless to say pandemonium would have prevailed. I would have had to listen to lectures ranging from presence of mind to getting up early for work and the dunce that I am to be unable to accomplish this simple task.

I soon drifted back and realised that I was all alone in Mumbai in my flat and couldnt have my refreshing cup of coffee for the evening. :(.

That was when I realised that "there is no use crying over spoilt milk" as the old adage goes, or something like it. ;)

Hi all

I will be starting this blog with two interesting anecdotes with which I started my cooking experiments.

Time and enthusiasm didnt last however and I resorted to eating at hotels/messes. Hoping to start cooking again in full flow, and pen the associated stories in the blog.